Instructions Preheat the oven to 180oC. In a bowl, toss the chicken thighs with the spices. Add a glug of oil to a large saucepan and fry the chicken over a medium heat for 7–8 minutes, until browned all over. Transfer the chicken to a medium-sized roasting pan and cook in the oven for 30–40 minutes, until golden, adding the cherry tomatoes to the pan halfway through. In same pan, saute the Onions, Garlic, and Ginger for about 1 minute. Add the Tomato Paste. Fry for few seconds then, add the blended peppers. Season with Thyme, Bay leaves, Curry powder, Cayenne pepper, salt to taste Stir in the Rice until it is well coated with the sauce then add the Chicken stock and water then cover it with a tight fitting lid and allow it to come to a boil. Once it starts boiling, reduce the heat immediately to medium low and cook until the rice is done. Serve with the chicken